Thursday, June 24, 2010

Corned Beef and Cabbage


1 medium onion, cut into wedges

4 large red potatoes, quartered

1 pound baby carrots

3 cups water

3 garlic cloves, minced

1 bay leaf

2 tablespoons sugar

2 tablespoons cider vinegar

1/2 teaspoon pepper

1 corned beef brisket with spice packet (2-1/2 to 3 pounds), cut in half

1 small head cabbage, cut into wedges


Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine the water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage.

Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Discard bay leaf before serving. Yield: 6-8 servings.

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